Chicken is often appreciated for its lightness, but these tender chicken patties in milk sauce truly unlock its full potential. The tradition of mixing soaked bread into ground meat stems from classic culinary techniques designed to yield incredibly fluffy patties that retain their juices. In this recipe, we use whole wheat bread and smoked paprika, which fills the kitchen with a comforting aroma. The subsequent slow braise in the oven under a creamy sauce renders the meat's texture unbelievably soft. This dish is a reminder of pure domestic coziness, where simple ingredients are transformed into something truly special.
Tender chicken patties in an aromatic milk sauce, served with a fresh salad—the perfect family dinner.
Ingredients
- 500 g (1.1 lbs) ground chicken
- 80 g (2.8 oz) whole wheat bread
- 50 ml (1.7 fl oz) chicken broth, milk, or water
- 1 tsp sweet smoked paprika
- 1 small onion
- garlic, salt, pepper, and fresh cilantro
- 1 egg, all-purpose flour, and breadcrumbs for breading
- chicken fat or neutral cooking oil
For the Sauce
- 1 cup milk
- 1 tbsp all-purpose flour
- dried parsley
- salt to taste
How to Make Tender Chicken Patties in Milk Sauce
Crumble stale whole wheat bread into a bowl and cover with cold chicken broth, milk, or water. Mash the bread thoroughly to ensure no dry pieces remain.
To keep the patties juicy, use stale whole wheat bread soaked in milk or broth.
Add the soaked bread to the ground chicken. Finely chop the onion and garlic clove, or pass them through a meat grinder along with a small bunch of fresh cilantro. Mix the onion and herbs into the meat, then season with salt and ground black pepper to taste.
Combine the ground chicken with the soaked bread, minced onion, and herbs for a vibrant flavor.
Mix in the sweet smoked paprika. This spice gives the patties a unique and unparalleled flavor and aroma.
Smoked paprika is the secret ingredient that gives the patties a deep aroma and a beautiful color.
Knead the mixture thoroughly and divide it into four equal parts. For perfectly uniform patties, it’s best to weigh each portion.
Divide the mixture into equal parts. Using a kitchen scale helps ensure uniform patties.
Wet your hands with cold water and shape the mixture into flat, round patties. Place the patties on a cutting board.
Shape the flat, round patties with wet hands to prevent the meat mixture from sticking to your palms.
For the breading, crack an egg into a bowl and add a pinch of salt. Whisk the egg with a fork until smooth.
Whisk the egg with a pinch of salt until smooth to create a reliable base for the breading.
To ensure the breading adheres well and forms a tight crust that locks in the juices, first coat the patties in wheat flour. Shake off any excess flour.
An initial coating of flour helps the breading adhere better and seals in the meat's juices during frying.
Next, dip the flour-coated patties into the beaten egg and immediately transfer them to a bowl of breadcrumbs. Coat them evenly, then set them back on the board. You can chill them in the refrigerator for a while to help the breading set firmly.
Coat the patties in breadcrumbs after the egg wash to achieve an appetizing, crispy crust.
For the sauce, whisk the milk with wheat flour, season with salt to taste, and add a teaspoon of dried parsley or dill. Gradually whisk the flour into the milk to prevent any lumps from forming.
Whisk the milk with the flour and dried herbs. Whisk thoroughly to ensure a smooth, lump-free sauce.
Pour neutral cooking oil into a skillet and heat it up. Place the patties into the hot oil. You can substitute the oil with chicken fat for an even richer flavor.
Carefully place the patties into the hot oil. For a richer flavor, you can use chicken fat instead.
Fry the patties over medium heat until they develop a golden-brown crust on both sides. This will take about 3 minutes per side.
Fry until a beautiful golden-brown color develops, about 3 minutes on each side.
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Pour the milk sauce over the fried patties in the skillet and bring it to a gentle boil.
Pour the milk sauce over the fried patties and heat gently until the first bubbles appear.
Transfer the skillet to the preheated oven and bake for 15 minutes.
Finish cooking the dish in the oven. The sauce will thicken and infuse the patties with a delicate flavor.
Sprinkle the finished patties with finely chopped fresh herbs and ground black pepper. Serve with a side of rice, pasta, or potatoes. Bon appétit!
The final touch—sprinkle with fresh herbs and ground pepper for an aromatic lift right before serving.
Fluffy rice or classic mashed potatoes make the perfect accompaniment to this dish, helping you scoop up every last drop of the delicate gravy. If you want to add an elegant touch, try whisking a pinch of grated nutmeg into the milk sauce—it traditionally enhances the flavors of poultry and cream. Serve the tender chicken patties generously sprinkled with fresh cilantro or dill to impart a bright, spring-like aroma.
If you have a couple of portions left over after dinner, store them in the refrigerator in an airtight container. When reheating the next day, add a tablespoon of butter or a splash of milk to the sauce to restore its original silky texture. For a fun experiment next time, tuck a small cube of hard cheese into the center of each patty—this creates a delightful surprise upon serving and enriches the flavor even further.
0 comments